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This Asian-style chicken with broccoli totally hits the spot on busy days. It's fast, ready in no time, packed with flavor, and loaded with fresh stuff. When you want something flavorful that doesn't take ages, this is your go-to.
I honestly make this meal every single week—no joke. All my friends have had it by now. The sharp sauce and crispy broccoli combo? Total game-changer.
Ingredients
- Chicken breast: tender meat that cooks up fast. Try to get the freshest cuts if you can.
- Broccoli florets: adds bright color, vitamins, and a nice snap. Look for firm, deep green pieces.
- Soy sauce: the base for all that savory flavor. Go with naturally brewed if possible.
- Sweet chili sauce: makes things sweet-but-spicy. Try to grab a good one.
- Fresh ginger: gives some zing and a little heat. Only pick plump roots with no dark bits.
- Veggie broth: keeps things juicy—homemade or high-quality works best.
- Chinese five-spice: classic Asian flair. Organic's got a better kick.
- Oil: just some plain cooking oil, like canola, for the pan.
Step-by-step guide
- Enjoy your meal:
- Plate up the chicken and broccoli. Sprinkle on sesame if you feel like it. Eat while it's piping hot!
- Add broccoli and broth:
- Drop in broccoli florets with the chicken. Fry it all together for about three minutes. Pour in the broth, let it cook together a sec so the flavors mix. Taste—it might need a little more soy sauce.
- Brown the chicken:
- Heat up some oil in a big pan on medium. Toss in all the marinated chicken. Flip occasionally—takes about six minutes total for nice browning and even doneness.
- Prep the broccoli:
- Cut the florets off thick stems. Dunk them quickly in boiling water—keeps them crisp and bright green. Run under cold tap water right after to lock in that color.
- Soak the chicken:
- Pour your finished marinade into the bag with the cut chicken. Seal and give it all a good squish so it's covered. Best let it chill overnight—really soaks up those flavors.
- Whip up the marinade:
- Throw soy sauce, sweet chili, ginger, plus some five-spice and garlic into a blender. Blend till super smooth. Your marinade smells awesome and gets right into the chicken.
- Prep the chicken:
- Give chicken breasts a rinse, then pat dry. Cut into bite-sized bits—they soak up marinade better that way. Toss pieces in a resealable bag.
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Things you'll want to know
This meal's loaded with protein and vitamins. Great for prepping ahead and it reheats easily. You get all that Asian flavor, but no added junk.
What I like most about it
The broccoli comes out so crisp after blanching—you'd swear it's a snack. My kids ate it first before any other veg, all thanks to that sweet chili chicken combo. We never have leftovers!
Keeping leftovers fresh
Put any extras into airtight containers. The chicken stays moist. The broccoli keeps its crunch. It'll be good for two days in the fridge. Just reheat gently in a pan or microwave when you're ready to eat.
Other ways to make it
Rather skip chicken? Use tofu or shrimp instead. Swap broccoli for snow peas, baby spinach, or cauliflower. If you want gluten-free, choose tamari over soy sauce. More heat? Fresh chili works great.
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How to serve it
Tastes awesome as is. Or toss it with rice, glass noodles, or Asian noodles. Toasted cashews or some chopped green onions on top bring extra crunch and flavor.
Cultural background
Meals like this pop up all over Southeast Asia. They love mixing juicy meat, sweet-hot sauces, and crunchy veg. I tweaked the ingredients so you can make it at home, fast and easy.
Frequently Asked Questions
- → Can I skip marinating the chicken?
Marinade brings out the flavor, but if you're in a rush just season and cook the chicken right away.
- → What can I use instead of broccoli?
You could swap in snap peas, bell pepper, or carrots—any of those work great here.
- → How do I keep the chicken extra juicy?
Just sear it super quick over high heat—keeps it soft and stops it from drying out.
- → Can I make this veggie-friendly?
Totally! Swap chicken for tofu and pretty much cook it the same, just give it a minute or two less in the pan.
- → Is it okay to leave out sweet chili sauce?
If you skip sweet chili, it'll be less sweet and spicy. Throw in some honey and a pinch of extra chili if you want that kick.